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This silky puréed soup is so cozy on a winter’s evening. A splash of vinegar balances the sweetness of the root veggies.

Ingredients

4 large shallots

1 lb carrots

2 lbs sweet potatoes

1 tbsp olive oil

2 tbsp butter

1 tsp dried thyme

6 cups water

1 tbsp apple cider vinegar

2 tbsp finely chopped fresh parsley

Steps

Thinly slice the shallots and carrots. Peel and chop the sweet potatoes.

In a small skillet, heat the oil and butter on medium until butter melts. Add shallots and thyme. Cook 4 min., until shallots are golden, stirring often. Transfer to a slow cooker bowl. Add sweet potatoes, carrots, and water. Season with salt. Cover and cook on low 3–4 hours, until sweet potatoes are very tender.

In a blender in batches or with immersion blender, purée soup until smooth. Stir in the vinegar. Season with salt and pepper to taste. Garnish with the parsley.

Tips

Garnish with croutons and a dollop of plain yogurt.

Tags

S1 2019

Nutrition information

Calories197kcal10%

Fat6.4g10%

Saturated fat2.8g14%

Carbs33.3g11%

Sodium126mg5%

10.0gsugar

6.2gfiber

3.1gprotein

10mgcholesterol

Ratings and reviews

Sweet Potato and Carrot Soup is rated
5.0 out of
5 by
1.

Rated 5 out of
5 by
Anonymous from
Very Easy & TastyI made this, but did not have Shallots, so substituted onion & 1 clove of garlic. I added a 1 1/2 tsp white pepper. Topped with Pepitas instead of croutons. Will definitely make this again.